List the nutrient groups and give examples of each. 4.2 State the current guidelines for a healthy diet, to include: •The National Food Guide 1998 •The National Food Guide 2004 (Discuss the advantages and disadvantages of the Food Pyramid) •The Balanced of Good Health food plate •Hydration levels •Safe weekly level of alcohol units for males and females 4.3 State the purpose of Dietary Reference Values (RVs), to include: •Estimated Average Requirements (EAR) •Recommended Daily Amounts (RDA) •Reference Nutritional Intake (RNI) •Lower Reference Nutritional Intake (LRNI) 4.4Describe the structure and function of proteins in the diet and how they are digested, to include the role of essential and non essential amino acids. 4.5 Explain Biological Value with reference to different protein sources. 4.6Describe the consequences of over and under consumption of protein. 4.7Describe the structure and function of carbohydrates in the diet and how they are digested, to include, complex carbohydrates, simple sugars and fibre. 4.8Describe the role of soluble and insoluble fibre.
Tags: fibre, sugar, amino acids, balanced diet, nutrient groups, foods to avoid, trans fats, organic food
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